Okay, I've been lovin' this chicken recipe and made it three times in the last month. It's Lucinda Scala Quinn's recipe. She has a new cookbook out called "Mad Hungry" which I believe she named it that because her boys would come home from school starving and angry....haven't we all been there? I think Lydia's been like that everyday this year. As soon as she eats something she's fine. It must be the pressure of 3rd grade. Here's the recipe...hope you like it.
p.s. Anyone who follows Pioneer Woman she will be on Good Morning America this Thursday ~ yeah!!
Flat Roast Chicken
~1 whole (3- to 4-pound) chicken
~Coarse salt and freshly ground black pepper
~1/4 cup extra-virgin olive oil~1 whole (3- to 4-pound) chicken
~Coarse salt and freshly ground black pepper
~2 tablespoons unsalted butter
~3 tablespoons fresh lemon juice
~1/4 teaspoon crushed red-pepper flakes
~2 cloves garlic, smashed and peeled
Preheat oven to 400 degrees. Using kitchen shears, cut along both sides of the backbone to remove; discard or reserve for broth, if desired. Open the chicken's legs and spread the bird down flat, skin side up. Press down firmly on the breastbone to flatten. Pat dry with paper towels; season generously with salt and pepper.
Heat a large ovenproof skillet, preferably cast-iron, over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add chicken, skin-side down, to skillet. Let brown without moving, about 3 minutes. Turn chicken, taking care not to break the skin; transfer skillet to oven.
Roast chicken until golden brown and cooked through or until an instant-read thermometer inserted into the thickest part reaches 165 degrees. Transfer chicken to a cutting board and let stand 10 minutes.
Add 1 tablespoon lemon juice and remaining tablespoon butter to pan, swirling to combine; set aside. In a small bowl, whisk together remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, red-pepper flakes, garlic, and pinch of salt. Cut chicken into pieces and serve immediately drizzled with olive oil mixture and pan sauce.
Serves 4 - 6
7 comments:
Yummy! That looks so good!!! Must give it a try!
Oh my Jenn..that looks delicious..I'm starving!
and goodness gracious, I remember the stress of third grade! (: Thank you for sharing your
recipe! Have a lovely week Jenn! hugs~Kathy
Sounds divine. Thanks for sharing the recipe. I'm always looking for good recipes.
Oh I love Lucinda & Everyday Foods. I see that they are on Martha this week. This recipe sounds yummy!
Blessings~Kim
YUMMY Jenn! Thank you most kindly for sharing such a wonderful recipe. You wouldn't happen to have any leftovers would you?
Warmly,
Judy
Hi Jenn, thanks so much for your lovely comments on the rabbits. I managed to get a couple of 1/2 yards off plush felt from a website in America, but if ever you pay a visit to walmart anytime I would be really grateful for another yard or so. Off course I would re-imburse you for any money. And on the subject of plush felt I love the bear in the picture on your banner photograph. If ever you make any more I would love to own one similar! Have a lovely day, Blessings to you and yours, Karen
H, I will try your recipe...looks good. I do a similar thing, called Run Over Rooster! Its basically the same but marinade is garlic, sea salt, pepper, lemon zest and juice, sweet smoked paprika, olive oil, chilli oil and crushed cumin seed. As much as you like of the ingredients.Just cover your spatchcocked chick and leave overnite to marinade. Love your work too!
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